Preheat oven to 350 degrees. Place egg whites in a large mixing bowl and beat at high speed until egg whites are frothy, approximately 1 minute. Add cream of tartar, salt and vanilla to egg whites. Mix at high speed until egg whites are almost stiff, approximately 4 minutes. Add 1 cup of sugar gradually while mixing on low speed. Scrape bowl. Mix flour and remaining 1/2 cup sugar together. Spoon 1/4 of mixture at a time over egg whites, folding gently between each addition. If using muffin pan fill cups 3/4 full with batter. If using a cookie sheet fill cups 1/2 full with batter. Bake for 20 to 25 minutes or until tops are golden brown and cracks are very dry.

Preheat oven to 350 degrees. Place egg whites in a large mixing bowl and beat at high speed until egg whites are frothy, approximately 1 minute. Add cream of tartar, salt and vanilla to egg whites. Mix at high speed until egg whites are almost stiff, approximately 4 minutes. Add 1 cup of sugar gradually while mixing on low speed. Scrape bowl. Mix flour and remaining 1/2 cup sugar together. Spoon 1/4 of mixture at a time over egg whites, folding gently between each addition. If using muffin pan fill cups 3/4 full with batter. If using a cookie sheet fill cups 2/3 full with batter. Bake for 20 to 25 minutes or until tops are golden brown and cracks are very dry.

Mix all of the above ingredients together. If using muffin pan fill cups 2/3 full with batter. If using a cookie sheet fill cups 1/2 full with batter. Cook at 400 degrees for 12 to 15 minutes until brown. While still hot brush tops with melted butter and sprinckle cinnamon and sugar mixture over tops.

Preheat oven to 400°. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Pour into flour mixture and stir. Fold in blueberries. If using muffin pan fill cups 3/4 full with batter. If using a cookie sheet fill cups 1/2 full with batter. Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. Bake for 20 to 25 minutes in the preheated oven, or until done.

PUT oven rack in upper third of oven and preheat to 375°F. Melt butter in a small saucepan over moderately low heat, then remove from heat. WHISK in milk, then whisk in whole egg, yolk, and vanilla until combined well.. WHISK together flour, sugar, baking powder, and salt in a bowl, then add milk mixture and stir until just combined. FOLD in blueberries gently but thoroughly. PLACE muffin cups on a cookie sheet and fill cups halfway not more. Make topping and bake muffins: Rub together all topping ingredients in a bowl with your fingertips until crumbly, then sprinkle evenly over batter in cups. Bake until golden and crisp and a wooden pick inserted into center of a muffin comes out clean, 18 to 20 minutes. Let cool and serve warm or at room temperature.

DIRECTIONS: Preheat oven to350°F. In a bowl, with a mixer on medium speed blend well butter and all sugar. Add eggs and vanilla using high speed until well blended. In another bowl sift flour, baking powder, and salt. With mixer on low speed, beat about a third of the flour mixture into butter mixture, then add a third of the buttermilk. Repeat to beat in remaining flour mixture and buttermilk, alternating in thirds. When all the flour is incorporated, beat mixture on medium speed just until well blended. If using muffin pan fill cups 3/4 full with batter. If using a cookie sheet fill cups 1/2 full with batter. Bake 20 to 25 minutes. Let cool completely. Top with vanilla or chocholate frosting.

Cut flour, sugar, cinnamon, shortening and salt in with a pastry blender. Set aside 1/2 cup of the dry mixture. Add buttermilk and egg to the remaining dry ingredients. Stir until batter is moist (will be lumpy). If using muffin pan fill cups 2/3 full with batter. If using a cookie sheet fill cups 1/2 full with batter. Sprinkle with the dry mixture that was set aside. Bake at 350 degrees for approximately 25 to 30 minutes.

Preheat oven to 350 degrees. In a mixing bowl, add all ingredients and stir until well blended. Place mini liners on cookie sheet & fill cups 2/3 full with batter. Bake for 20-25 minutes or until tops spring back when lightly touched. Let cool on a wire rack and frost with your favorite icing.

Preheat oven to 350 degrees. In a mixing bowl, add all ingredients and stir until well blended. If using muffin pan fill cups 3/4 full with batter. If using a cookie sheet fill cups 1/2 full with batter. Bake for 20-25 minutes or until tops spring back when lightly touched. Let cool on a wire rack and frost with your favorite icing.

DIRECTIONS: In a small mixing bowl, cream shortening and sugar until light and fluffy. Add egg whites and vanilla; mix well. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk.If using muffin pan fill cups 3/4 full with batter. If using a cookie sheet fill cups 1/2 full with batter. Combine sugar and cinnamon; sprinkle 1/4 teaspoon over each cupcake. Bake at 350° for 18-20 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely. FROSTING: In a small mixing bowl, cream shortening, vanilla and cinnamon. Gradually beat in confectioners' sugar. Add milk; beat until light and fluffy. Frost cupcakes; sprinkle with additional cinnamon. Yield: 16-18 cupcakes.

Mix graham crackers, 1 teaspoon sugar and butter. Place in 1/2 teaspoon of mixture in each liner. Pat down. Mix or blend cream cheese, vanilla, 3/4 cup sugar and eggs, until very smooth. Pour on top of crumbs. If using muffin pan fill cups 1/2 full with batter. If using a cookie sheet fill cups 1/3 full with batter. . Bake 20-25 minutes at 325 degrees or until lightly browned. When cool, top with pie filling of your choice. Makes 18 cupcakes.

DIRECTIONS: In a medium bowl, beat cream cheese, sugar, and vanilla until smooth. In the top of a double boiler over lightly simmering water, heat white chocolate, stirring until melted and smooth. Fold melted white chocolate and pecans into cream cheese mixture. Scoop into Mini-Baking cups and chill for 1 hour.

Preheat oven to 400°. In medium saucepan bring 1 cup water to a boil, stir in 1/2 cup butter and salt. Stir until melted. Add flour all at once and stir vigorously until mixture forms a ball. Remove from heat and beat in eggs, one at a time, until smooth. Fill pastry bag with mixture and squeeeze into eclair liners. Bake until the shells are golden, 35-40 minutes. Cool completely. Pipe in the pudding, prepared from the vanilla pudding mix and milk. Drizzle with the melted chocolate or just spread it with a spoon. Garnish the Custard Filled Eclairs according to your taste.

Preheat the oven to 330°F (170°C). Sift the flours, baking soda, ginger, cinnamon and nutmeg into a large bowl. Add the remaining ingredients. Using an electric mixer, beat until combined and lightens in color (about 2 minutes). Divide the mixture evenly between the cake liners. If using muffin pan fill cups 3/4 full with batter. If using a cookie sheet fill cups 2/3 full with batter.Bake for 30 minutes. Remove from the oven and allow to cool. Makes 36 -40 mini cupcakes. Frost with cream cheese frosting or eat plain.

Preheat oven to 350 degrees. Combine flour, cocoa, baking powder, baking soda and salt in a mixing bowl. Sift dry ingredients three times. Cream together butter and sugar until light and fluffy. Add eggs one at a time, making sure to beat well after each egg. Add 1/4 of dry ingredients to creamed mixture then approximately 1/4 of buttermilk alternating until mixed well. Mix in vanilla and food coloring. If using muffin pan fill cups 3/4 full with batter. If using a cookie sheet fill cups 2/3 full with batter. Bake for approximately 20 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes completely and top with favorite frosting if desired.

Preheat the oven to 350°F. In a medium bowl, cream together the sugar and butter by hand with a big spoon. With an electric mixer, beat in the eggs, one at a time. Add the vanilla. Combine the flour and baking powder in a separate bowl. Stir together. Add this dry mixture to the creamed mixture. Mix well. Stir in the milk until the batter is smooth. Pour or spoon batter into cups. 3/4 full if using a muffin pan, 1/2 full if using a cookie sheet. Bake 20 to 25 minutes. Allow to cool fully before icing.

Preheat oven to 350 F°. Combine the flour, cocoa powder, salt, baking powder and baking soda together in a bowl. Set aside for later. Cream butter and sugar until light and fluffy and add the eggs, one at a time. Alternately add the flour and milk and mix well. Half way through adding the flour and milk, add chocolate chips, vanilla & mint extracts. Combine well and finish mixing in flour and milk. If using muffin pan fill cups 3/4 full with batter. If using a cookie sheet fill cups 1/2 full with batter. Bake in the oven for 22 minutes. Let cool. MINT FROSTING: 8 Tablespoons butter, softened at room temperature, 2 Cups powdered sugar, 2 Tablespoons milk, 1 teaspoon peppermint extract. Blend 4 ingredients together in mixer until smooth. Spread over cupcakes.

Preheat oven to 350 degrees. Prepare cake mix according to package directions. Add instant coffee to liquids in the mix. If using muffin pan fill cups 2/3 full with batter. If using a cookie sheet fill cups 1/2 full with batter and set aside. Cream the soft cream cheese with the sugar. Beat egg into cream cheese mixture. Stir in chocolate chips. Drop 1 rounded teaspoon of mixture into each cupcake. Bake 20 to 25 minutes. Let cool, frost if desired.

Preheat oven to 350 degrees. Combine all of your dry ingredients in a large mixing bowl. Add butter, milk, and vanilla to the dry ingredients. Stir until just mixed. Mix at medium speed for about 4 minutes. Scrape bowl. Add eggs one at a time and mix on low speed for 30 seconds after each egg. Once all eggs are in the batter, mix at medium speed for 1 minute. Batter will be thick and fluffy. Spoon batter into cupcake liners until ½ full. If you fill them any more, you risk having a mess in your oven. Bake your cupcakes for 20 minutes or until a cake tester, or toothpick, inserted into the center of the cupcakes comes out clean. Cool your pound cake cupcakes completely.

Preheat oven to 350 degrees. Combine flour, cocoa, baking powder, baking soda and salt in a mixing bowl. Sift dry ingredients three times. Cream together butter and sugar until light and fluffy. Add eggs one at a time, making sure to beat well after each egg. Add 1/4 of dry ingredients to creamed mixture then approximately 1/4 of buttermilk alternating until mixed well. Mix in vanilla and food coloring. Fill cupcake liners 1/2 full of red velvet batter. Bake for approximately 20 minutes or until a toothpick inserted in the center comes out clean. Cool cupcakes completely and top with favorite frosting if desired.

DIRECTIONS: Preheat oven to 350° F. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time, then stir in the vanilla. Combine flour and baking powder, add to the creamed mixture and mix well. Finally, stir in the milk until batter is smooth. Pour or spoon batter into cups. 3/4 full if using a muffin pan or 1/2 full if using a cookie sheet. Bake 20 to 25 minutes. Allow to cool fully before icing.